A traditional recipe of the Salerno area.  You will be forgiven for not usign true Giffoni hazelnuts...


  • 1 kg saddle of pork
  • ½ litre of milk
  • a glass of white wine
  • 100 gr of chopped hazelnuts
  • 1 tablespoon of potato starch
  • sage and rosemary
  • onion, olive oil and salt as needed


Brown some chopped onion with sage and rosemary into warm olive oil, then place the pork into the same casserole and make it brown for 10 minutes, steaming the wine. Then add half a litre of milk (which must be warm) and let it cook for 20 minutes. Turn off the gas and make the meat cool, while adding a tablespoon of potato starch to the sauce, in order to thicken it, then mix it with hazelnuts. Once cut the pork, place it into a pyrex dish with the sauce and warm it into pre-heated oven for 5 minutes.

Serve it warm, with potato puree as a side dish.

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